PERFECT CHERRY PIE RECIPE | ALLRECIPES
Cherry pie is just about the easiest fruit pie to make. Sour cherries--the kind you need for pie--are rarely available fresh or frozen, so the canned variety usually is the only option for most cooks. Not only do canned cherries make good pies, but there's also no peeling, coring, seeding, pitting or slicing the fruit. Just drain, dump, sweeten, flavor and thicken, and you're in business.
Provided by USA WEEKEND columnist Jean Carper
Categories Cherry Pie
Yield 1 (9 inch) pie
Number Of Ingredients 14
Steps:
- Mix flour, 2 Tbs. sugar and salt in a food processor. Add 8 Tbs. frozen butter and pulse 4 times, 1 long second each time. Drop shortening and cream cheese into flour mixture; pulse another 4 or 5 times, 1 long second each, until fats are the size of peas and fine gravel.
- Dump mixture into a medium bowl; rub through clean fingertips to blend. Stir in water with a rubber spatula until dough clumps form. Press dough with your palm to form a ball, then divide in half. Wrap each half in plastic wrap, pressing to form thick disks. Refrigerate at least 1 hour.
- Adjust oven rack to lowest position and place a pizza stone or four 9-inch quarry tiles (from a hardware store) on rack to form an 18-inch square. Preheat to 400 degrees.
- In a large saucepan, cook 1 cup cherry juice, 1 cup sugar, potato starch and a pinch of salt over medium-low heat; stir with a rubber spatula until a very thick paste forms. Scrape paste into cherries in a bowl. Add almond extract; stir to combine.
- Set a dough disk on a floured work surface. Roll into a 14-inch circle. Fold in half and quickly lift into a 9-inch Pyrex pie plate (not deep-dish). Unfold. Fit dough into pie plate so it is not stretched in any way. Refrigerate.
- Roll remaining dough disk into a 12-inch circle. Remove pie shell from refrigerator, add fruit filling, and dot with 1 Tb. butter. Fold dough circle in half; quickly lift onto filling and unfold. Trim all around to 1/2-inch beyond lip of pie plate. Roll overhanging dough under with fingertips; flute.
- Set an 18-inch square of heavy-duty foil on tiles or pizza stone. Set pie on foil and bake until crust just starts to color, about 20 minutes. Remove from oven, brush with egg white, and sprinkle with 1 1/2 Tbs. sugar. Bake until golden brown, about 20 minutes longer. Bring foil up around pie to loosely cover edges. Bake until filling bubbles, 15 to 20 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 436.1 calories, CarbohydrateContent 61 g, CholesterolContent 40.2 mg, FatContent 19.9 g, FiberContent 2.2 g, ProteinContent 5.3 g, SaturatedFatContent 10.5 g, SodiumContent 240.2 mg, SugarContent 34.7 g
FRESH CHERRY PIE RECIPE: HOW TO MAKE IT
If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. —Josie Bochek, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that 1 ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 466 calories, FatContent 17g fat (4g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 161mg sodium, CarbohydrateContent 73g carbohydrate (41g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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FRESH CHERRY PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 466 calories per serving
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that 1 ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
CHERRY PIE RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dessert
Calories 523 calories per serving
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Reviews 4
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